buckboardjr

Deer Corned beef

17 posts in this topic

Got a deer roast you wanna use up. Everyone I've passed this to love it.

Deer Corned Beef

Combine and bring to Boil:

1PT. Water

6 TBSP Morton Tender Quick "can get at Agway in canning section"

2 TBSP Salt

½ cup Brown Sugar (not packed)

Add:

2 Qts cold water

2 TBSP Pickling Spice

5 Cloves garlic crushed

Mix together pour in to glass or plastic container.

Submerge roast for 24- 30 days. Refridgerated

Roast in coverd pan at 200 degrees for 3- 5 hrs till internal temp of 150 degrees.

I just pulled this one out of the oven and it is great. Rueben sandwiches all this week baby!

Boatcrndeer_003_cropx.jpg

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When I saw the title "Deer Corned Beef" I was hoping at first it was in the classified section :lol: I'm hungry! Sounds good! going to pass the recipe along to my brother seeings how he was the big deer killer this year ;)

Tom

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Can't wait to try .Should've posted 3 weeks ago,for St.Patties day ......thanks

[ Post made via Android ] Android.png

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No Problem! Can you say Reuben Sandwich. This is equal to $9.00/lb lean deli corned beef!

rubeun_004.jpg

Please excuse the dirty fingernail. Just came in from doing water pump on the 88hp OB.

Boatcrndeer_001.jpg

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Great looking stuff.........nice job, for 25 years or more, I have been doing this with the shoulders and necks, and they are fine........New England boiled dinners, reubens, and neck picks with a good buddy and a couple of beers.......it IS the simple things that count more often than not. ....and a rump, no less.........very high end ( sort of speak ). ENJOY

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24-30 days or hours? Days seems a bit extreme.

Thanks and i cant wait to try it.

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28 DAYS Thats how cornbeef is cured. I did one 24 days once and there was a small strip in the center that didn't turn red.

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Looks great. Just out of curiosity, what brand of pickling spice do you use? I make pickles and the brands vary quite a bit in taste sometimes.

Thanks

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I used Mccormick but I know I'd just go with wthat I have on hand. One things for sure and that is everyone that trys it absolutely raves about it.

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Thanks for sharing buckboardjr. ;) I'll give it a try for sure. Now all I need is a roast :D

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Hey buckboard, I corned up some back loins for deer camp last fall, smaller chunks of meat , only took 7 days to get all the way through. Talk about good. OH YA BABY.

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post-147154-0-94248200-1424023159_thumb.jpgpost-147154-0-17994100-1424023210_thumb.jpgBumping this one back in to play. Now is the time to brine one so it will be ready for ST. Patty's Day.I just popped this one in the oven!

Getur Done!!

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When you put it in the oven do you leave it in the brine or cook it out of the brine?

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